Discover Mexico: Chiles en Nogada

Christel Weltzin
Sep 4, 2020
5 min read

History

Chiles en nogada is a Mexican dish with special patriotic roots. The origin of this dish is centered around Mexican Independence, Agustin de Iturbide, and Augustinian nuns. Agustin de Iturbide was a military commander who fought in the Mexican War of Independence and later on became the emperor of Mexico from 1822-1823. He was responsible for signing the Treaty of Cordoba in Veracruz which gave Mexico its independence from Spain. On his way to Mexico City after signing the treaty, the commander stopped in the town of Puebla. The townspeople had a grand feast to celebrate him. The Augustinian nuns from the Santa Monica convent prepared a special dish representing the colors of the Mexican national flag (thought to be created by Iturbide) using the freshest seasonal ingredients which became known as chiles en nogada.

Due to this origin, chiles en nogada is often representative of Mexican independence and is commonly made on Mexican Independence Day in September. The dish is also consumed on St. Augustine Day in August (since ingredients are in season) and throughout August and September when ingredients taste the best. Chiles en nogada is so beloved that it is sometimes referred to as Mexico’s national dish; however, mole is the official national dish of Mexico.

What is Chiles en Nogada?

Chiles en nogada breaks down to poblano peppers (chiles) in (en) walnut sauce (nogada). Essentially, the dish is a roasted poblano pepper stuffed with picadillo and covered in a creamy walnut sauce. Picadillo is a type of meat and fruit hash popular within Latin American and Philippine cuisine. The creamy walnut sauce (nogada) gets its name from nogal which means walnut tree. The dish is garnished with pomegranate seeds and parsley. Chiles en nogada contains the colors of the Mexican flag and incorporates ingredients that can all be found in season at the same time.

About this Dish

Chiles en nogada is a delicious and complex dish in flavor, but easy to make in the kitchen. The spiciness from the poblano peppers is tamed by a creamy and nutty sauce and warm spiced filling. The crunch of the pomegranate seeds gives a burst of freshness and their sweetness helps add more balance to this incredible dish. Out of all of the blog post recipes, this has been one of my favorite dishes to make and taste. The perfect balance of these complex flavors was mind blowing and extraordinary.

Be creative with this dish! Common fruits to find in a picadillo besides apple are pear and peach which could add some serious flavors to this recipe. Some add carrots, plantains, and waxy potatoes to their picadillo as well. Do not be afraid to have fun with this dish!

Chiles en nogada can easily be made traditional or vegan. I have adapted easy recipes for both below.

Enjoy a taste of Mexico!

Chiles en Nogada

Stuffed poblano peppers covered in a creamy nut sauce.

Notes

This recipe makes 8 servings.

-Poblanos are not too spicy but can pack some heat. For those not good with spice, you can soak the peppers in a hot water with vinegar solution for a minute to take out some heat.

-Wear gloves when dealing with the peppers to prevent hot pepper burn!

Ingredients

8 poblano peppers
about 1lb ground meat (I used turkey)
6 cloves of garlic, minced
1/2 medium onion, diced
splash of oil
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp cloves
1 tsp thyme
1 1/3 cup tomato sauce
1/2 cup raisins
1 apple, diced
2 cups almonds, walnuts, or pecans peeled
2 cups milk
6-8 oz. of cheese/cream of choice (I used goat cheese, but some other options are crema fresca, etc.)
pomegranate seeds (for garnish)
parsley (for garnish)

For the peppers:

Start by roasting the poblano peppers under a broiler or over an open flame on the stove.

Once the skin is charred, place the peppers in a paper bag or bowl covered with plastic wrap tightly and let sit (this allows them to sweat and the skin to peel easier.)

Use gloves or oil your hands for this part!:

Rub the skins off the peppers and cut a slit into each pepper. Use a spoon to remove the seeds inside and set aside the peppers.

While the peppers are sweating, make the picadillo:

Start by browning your ground meat in a frying pan over medium heat with a splash of oil. Salt and pepper the meat to taste.

Once the meat is cooked, add the diced onion and sauté until tender.

Add the garlic and sauté for about 1 more minute.

Add the tomato sauce, spices, apple, and raisins and sauté for a few minutes.

Turn off heat and set aside.

For the sauce:

To peel the nuts, you can blanch walnuts and pecans for 1 minute in hot water or soak almonds in hot water for about 20 minutes.

After blanching/soaking, rub the skins off of the nuts and place them in a blender with the milk, cheese, and salt to taste. Blend until creamy and smooth.

Stuff the peppers with the picadillo, top with sauce, and garnish with pomegranate and parsley.

Take some stunning pictures and enjoy!

Vegan Chiles en Nogada

Stuffed poblano peppers covered in a creamy nut sauce.

Notes

This recipe makes 8 servings.

Tips:

-Poblanos are not too spicy but can pack some heat. For those not good with spice, you can soak the peppers in a hot water with vinegar solution for a minute to take out some heat.

-Wear gloves when dealing with the peppers to prevent hot pepper burn!

Ingredients

8 poblano peppers
about 1lb ground meat substitute or meat substitute crumbles
6 cloves of garlic, minced
1/2 medium onion, diced
splash of oil
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp cloves
1 tsp thyme
1 1/3 cup tomato sauce
1/2 cup raisins
1 apple, diced
2 cups almonds, walnuts, or pecans, peeled
2 cups almond milk
6-8 oz. of cheese/cream alternative of choice (I used vegan cream cheese)
pomegranate seeds (for garnish)
parsley (for garnish)

For the peppers:

Start by roasting the poblano peppers under a broiler or over an open flame on the stove.

Once the skin is charred, place the peppers in a paper bag or bowl covered with plastic wrap tightly and let sit (this allows them to sweat and the skin to peel easier.)

Use gloves or oil your hands for this part!:

Rub the skins off the peppers and cut a slit into each pepper.

Use a spoon to remove the seeds inside and set aside the peppers.

While the peppers are sweating, make the picadillo:

Start by browning your ground meat substitute in a frying pan over medium heat with a splash of oil.

Salt and pepper the meat to taste.

Once the meat substitute is cooked, add the diced onion and sauté until tender.

Add the garlic and sauté for about 1 more minute.

Add the tomato sauce, spices, apple, and raisins and sauté for a few minutes.

Turn off heat and set aside.

For the sauce:

To peel the nuts, you can blanch walnuts and pecans for 1 minute in hot water or soak almonds in hot water for about 20 minutes.

After blanching/soaking, rub the skins off of the nuts and place them in a blender with the almond milk, cheese alternative, and salt to taste.

Blend until creamy and smooth.

Stuff the peppers with the picadillo, top with sauce, and garnish with pomegranate and parsley.

Take some stunning pictures and enjoy!

Nutrition

Chiles en nogada is a complete meal on its own but would be wonderful with a side of vegetables. Its higher calorie count comes from the nuts in the cream sauce as they have a higher amount of healthy fats in them. Overall, this is still a well-balanced dish with high protein, high healthy fat, and moderate carbohydrates. One pepper makes for a hearty and filling meal.

Traditional Chiles en Nogada Nutrition